Friday, July 31, 2009

Home Cooking Recipe Series: Rustic Chinese-style Chicken & Potato Stew

We love our food at Seven Seas, but there's no doubt that a good and healthy home-cooked meal can be wonderfully satisfying. As a tribute to Chinese home cooking, we'll be featuring some of the best-loved recipes.

Kicking off the series is the rustic chicken & potato stew. Depending on regional influences and a family's taste preference, there are many variations to this dish. While our recipe makes a drier, more starchy stew, others like a wetter gravy and use only chicken wings. Part of this recipe's charm is that you choose what works best for you and make it your family's own. 

Rustic Chicken & Potato Stew

(This is a relatively dry stew)
16 oz. Chicken, cut into cubes or chunks (Dark meat preferred, but chicken breast will also work well)
9.6 oz. Potatoes, chopped into large pieces
2 Spring Onions, chopped
1 oz. Soy Sauce (Use low sodium soy sauce if you prefer less salt)
1 oz. Cooking Wine
16 oz. Chicken Broth
1 tbsp Oyster Sauce
1/2 tsp Sugar
Dash of White Pepper

What to do next:
In a skillet, fry the chicken, potatoes and green onions with oil for 5-7 minutes or until the chicken is half-cooked.

Combine all the ingredients together in a pot. Allow it to simmer, stirring occasionally. The stew should be ready in about 20-25 minutes.

Then, serve piping hot with rice!

***You can choose to add black mushrooms and vegetables like carrots, baby corn and leeks. With vegetables, you may have to increase the chicken broth or water to the stew and let it simmer for an extra 5-10 minutes.